Best 4 Black Lentil Veggie Soup Recipes

Immerse yourself in a culinary journey with our tantalizing Black Lentil Veggie Soup, a symphony of flavors that will nourish your body and soul. This hearty and wholesome soup is crafted with the finest black lentils, an array of colorful vegetables, and a symphony of aromatic spices. Savor the earthy notes of lentils, the sweetness of carrots and corn, the crunch of celery and bell peppers, and the subtle heat of chili flakes. Each spoonful promises a burst of flavors, textures, and nutrients, leaving you feeling satisfied and revitalized.

Prepare to embark on a culinary adventure with our diverse collection of recipes. Discover the delightful simplicity of our Classic Black Lentil Soup, a timeless recipe that showcases the natural goodness of lentils. Elevate your taste buds with our hearty Black Lentil and Sausage Soup, where succulent sausage and lentils create a symphony of flavors. Embark on a Mediterranean voyage with our flavorful Black Lentil and Spinach Soup, a vibrant blend of lentils, spinach, and aromatic spices. Indulge in the creamy goodness of our Black Lentil and Sweet Potato Soup, a comforting and nutritious dish perfect for chilly days. Experiment with our innovative Black Lentil and Coconut Curry Soup, a delightful fusion of lentils, coconut milk, and exotic spices. Unleash your creativity with our versatile Black Lentil Burgers, a plant-based delight that packs a punch of flavor and nutrition.

Here are our top 4 tried and tested recipes!

BLACK LENTIL VEGGIE SOUP

Black Lentil Veggie Soup image

Black lentils with your favorite veggies that are always in your fridge. My kids liked this recipe too! Serve with bread and butter or your favorite crunchy crackers and salad.

Provided by Terrie

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 4h35m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ cups black lentils
2 quarts vegetable broth
3 cups diced tomatoes
10 carrots, peeled and diced
1 onion, cut into 1/2-inch dice
2 small turnips, peeled and diced
1 green bell pepper, diced
3 tablespoons unsalted butter
2 tablespoons minced ginger
2 cloves garlic, minced
½ teaspoon ground coriander
½ teaspoon ground cumin
salt to taste

Steps:

Place black lentils in a microwave-safe bowl and cover with 4 cups water. Microwave until softened, about 5 minutes. Stir and add more water if needed. Microwave for 5 minutes more. Drain and rinse.
Combine vegetable broth, tomatoes, carrots, onion, turnips, green bell pepper, butter, ginger, garlic, coriander, cumin, and salt in a large slow cooker. Stir in lentils.
Cook on High until carrots are tender, 4 to 6 hours.

Nutrition Facts : Calories 145.1 calories, Carbohydrate 17.3 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 3.8 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 846.4 mg, Sugar 9.9 g

LENTIL-VEGGIE SOUP (CROCK POT)

Lentil-Veggie Soup (Crock Pot) image

This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.

Provided by Vino Girl

Categories One Dish Meal

Time 12h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dry lentils
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 1/2 cups onions, chopped
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon dried parsley
2 bay leaves
3 1/2 cups vegetable broth (2 cans)
1 1/2 cups water
1 (14 1/2 ounce) can diced tomatoes
fresh ground black pepper, to taste

Steps:

Rinse lentils.
Place all ingredients except the pepper into a 4-6 quart slow cooker.
Cover and cook on low for at least 12 hours, or high for at least 5 hours.
Season with pepper and remove the bay leaves before serving.

CHEF JOHN'S BLACK LENTIL SOUP

Chef John's Black Lentil Soup image

There's absolutely nothing wrong with green lentil soup, but once you start making it with black 'beluga' lentils, you'll have a hard time going back. These black beauties cook up melt-in-your-mouth tender, but still retain their structural integrity, which gives the soup both a thick, satisfying body, and a light, non-starchy mouthfeel.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 1h20m

Yield 4

Number Of Ingredients 14

Ingredients

2 teaspoons vegetable oil
4 ounces bacon, chopped
1 cup chopped yellow onion
1 cup diced carrots
1 cup diced celery
salt and ground black pepper to taste
½ teaspoon ground cumin
¼ teaspoon dried thyme
1 pinch cayenne pepper, or to taste
1 ¼ cups black beluga lentils
5 cups chicken broth, or as needed
1 bay leaf
¼ cup chopped fresh flat-leaf parsley, divided
1 teaspoon extra-virgin olive oil, or as needed

Steps:

Heat vegetable oil in a large pot over medium heat. Cook and stir bacon in hot oil until bacon is browned and crisp, 5 to 7 minutes. Add onion, carrot, celery, and salt; cook and stir until onion is softened and translucent, about 10 minutes. Season with black pepper, cumin, thyme, and cayenne pepper.
Pour lentils into bacon mixture and stir to coat completely in rendered bacon fat. Add chicken broth and bay leaf; bring to a simmer, reduce heat to low, and cook, adding more chicken broth as needed, until lentils are tender, 45 minutes to 1 hour.
Season with salt, black pepper, and cayenne pepper to taste. Add 3 tablespoons parsley and stir. Ladle soup into bowls, sprinkle remaining parsley over the top and drizzle with extra-virgin olive oil.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 44.3 g, Cholesterol 10.2 mg, Fat 8.2 g, Fiber 20.5 g, Protein 20 g, SaturatedFat 1.9 g, Sodium 267.6 mg, Sugar 5 g

BLACK LENTIL SOUP

Black Lentil Soup image

Make and share this Black Lentil Soup recipe from Food.com.

Provided by Sackville

Categories Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 red onions, finely chopped
2 cloves garlic, minced
2 carrots, sliced
1 red pepper, chopped
1 unwaxed lemon, zested
50 g mushrooms, quartered
1 bay leaf
200 g black lentils
4 slices bacon
2 tablespoons olive oil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1/2 tablespoon flour
1 liter chicken stock
2 -3 tablespoons chopped parsley

Steps:

Tip the lentils into a sieve and rinse thoroughly with cold water.
In a large pot, briskly fry the bacon in the oil until the fat runs and it starts to get crispy.
Stir in the onion and garlic, lower the heat slightly and cook until the onion starts to soften.
Stir in the carrots and lemon zest and cook, stirring often, for another five minutes.
Add the mushrooms and bay leaf.
Cook for another couple minutes, then add the red pepper and lentils.
Stir in the vinegar.
Sift the flour over the top and stir until it disappears.
Add the stock and bring to a boil, stirring to make sure the flour is completely mixed in.
Once boiling, reduce the heat and let the soup simmer for 25 minutes or until the lentils and vegetables are tender.
You may need to add a bit more liquid along the way.
Stir in the parsley and serve.

Tips:

For a smoky flavor, roast the vegetables before adding them to the soup.
Use a variety of lentils to add different flavors and textures to the soup.
Add a bay leaf or two for extra flavor.
Season the soup to taste with salt and pepper.
Garnish the soup with fresh herbs, such as cilantro, parsley, or thyme.

Conclusion:

Black lentil veggie soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover vegetables. With its smoky flavor, variety of lentils, and fresh herbs, this soup is sure to be a hit with everyone.